Greek Style Octopus Recipe Xtapodi

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GREEK MARINATED OCTOPUS IN OIL AND VINEGAR



Greek Marinated Octopus in Oil and Vinegar image

This octopus marinated in an oil and vinegar mixture and served with a sprinkle of oregano is a favorite Greek appetizer or meze, side dish, or main dish.

Provided by Nancy Gaifyllia

Categories     Appetizer     Dinner

Time 6h20m

Yield 6

Number Of Ingredients 6

4 1/2 pounds octopus (fresh or frozen and thawed)
3 1/2 ounces cooking water from the pressure cooker
3 1/2 ounces wine vinegar (good quality)
2 tablespoons extra-virgin olive oil
Garnish: extra-virgin olive oil to drizzle
Garnish: ground Greek oregano (rigani)

Steps:

  • Gather the ingredientsl.
  • Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity of the octopus bodies. (if you're squeamish, wear rubber gloves). Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
  • Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes.
  • Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.
  • Place the octopus in a pressure cooker or Instant Pot with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. If using an Instant Pot, use quick pressure release, remove the octopus, and drain in a colander. Reserve the cooking water in the pressure cooker.
  • When the octopus is cool enough to handle, cut it into bite-size pieces.
  • Place the octopus pieces into a bowl with 3 1/2 ounces of reserved cooking water saved from the pressure cooker, 3 1/2 ounces of vinegar, 2 tablespoons of olive oil, and mix well. This should be enough to completely cover the octopus; if it doesn't, make a little more marinade.
  • Cover and refrigerate for at least 5 to 6 hours before serving.
  • To serve, remove the octopus from the marinade (which may become slightly gel-like), drizzle with more olive oil and sprinkle with oregano. As a side dish, marinated octopus goes well with fakes ( lentil soup ), perhaps some cauliflower, and Greek olives. As a meze (appetizer), it's perfect with ouzo.

Nutrition Facts : Calories 601 kcal, Carbohydrate 15 g, Cholesterol 327 mg, Fiber 0 g, Protein 101 g, SaturatedFat 2 g, Sodium 1566 mg, Sugar 0 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)



Octapodi Kokkinisto (Greek Octopus in Tomato Sauce) image

Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 6

Number Of Ingredients 7

2 pounds octopus, cut into 3-inch pieces
¾ cup olive oil
8 small red onions, cut into thin wedges
3 bay leaves
2 cups crushed tomatoes
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

  • Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
  • Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g

GREEK-STYLE OCTOPUS RECIPE (XTAPODI)



Greek-style Octopus recipe (Xtapodi) image

This traditional Greek Octopus recipe will transfer you back to your favorite Greek island! Find out all the secrets to cook the perfect Greek style Octopus

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 1h

Number Of Ingredients 11

1100g octopus, cleaned (35 ounces)
2-3 tbsps red wine vinegar
100-120 ml dry white wine (1/2 cup)
1-2 tbsps honey
3 tbsps balsamic vinegar
3 white onions, sliced
3 tomatoes, chopped
2 cloves of garlic, finely chopped
extra virgin olive oil
2 bay leaves
some chopped parsley

Steps:

  • Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
  • When done, remove the octopus from the pan and keep the juices into a bowl.
  • Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
  • Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
  • Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
  • Serve with some crusted bread and ouzo or tsipouro.

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